Chocolate Raspberry Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 - 9" unbaked pastry shell3 Tablespoons Splenda1 Tablespoon cornstarch2 cups fresh raspberries (or frozen and thawed)Filling1 - 8 oz. package low fat cream cheese, softened1/3 cup Spenda1/2 teaspoon vanilla extract1/2 cup heavy whipping cream, whippedTopping1 ounce semi-sweet chocolate baking squares3 Tablespoons butter
1. Line unpricked pastry shell with a double thickness of heavy duty foil. Bake at 450 for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
2. In a saucepan combine splenda and cornstarch. Stir in the raspberries, bring to a boil over medium heat. Boil and stir for 2 minutes. Remove from heat; cool for 15 minutes. Spread into shell; refrigerate.
3. In a mixing bowl, beat cream cheese, remaining splenda and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least one hour.
4. Melt chocolate and butter; cool for 4 - 5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in refrigerator.
Serving Size: 6 slices
Number of Servings: 6
Recipe submitted by SparkPeople user SSOLLIE.
2. In a saucepan combine splenda and cornstarch. Stir in the raspberries, bring to a boil over medium heat. Boil and stir for 2 minutes. Remove from heat; cool for 15 minutes. Spread into shell; refrigerate.
3. In a mixing bowl, beat cream cheese, remaining splenda and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least one hour.
4. Melt chocolate and butter; cool for 4 - 5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in refrigerator.
Serving Size: 6 slices
Number of Servings: 6
Recipe submitted by SparkPeople user SSOLLIE.
Nutritional Info Amount Per Serving
- Calories: 228.7
- Total Fat: 18.2 g
- Cholesterol: 51.2 mg
- Sodium: 139.9 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 3.0 g
- Protein: 4.8 g
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